Gluten-Free Heaven Australia - October 2017

Halloumi, zucchini & strawberry skewers

By Driscoll’s® Jubilee Strawberries (www.jubileestrawberries.co.uk) GF SF EF V

Makes 12 | Prep 20 mins | Cook 15 mins | Calories 126 (per skewer)

400g (14oz) punnet of strawberries, hulled

2 zucchinis, trimmed, peeled

250g (9oz) halloumi, cut into bite-sized cubes

a generous drizzle of olive oil

FOR THE DRESSING

3 tbsp extra-virgin olive oil

1 tbsp raspberry vinegar

a small handful of fresh mint leaves,

chopped (leave some to garnish)

salt and freshly ground black pepper

NB: You will need medium length wooden skewers,

soaked in water for 30 minutes, or use metal ones

1 For the dressing, mix all the ingredients together, season

well, taste and adjust as needed. Put to one side.

2 Thread a strawberry, zucchini and halloumi onto a skewer

then repeat, continuing to thread the skewers until all

ingredients are used. Sit the skewers in a shallow dish and

drizzle over the olive oil, turning the skewers so everything

is coated. Season well.

3 Heat a griddle pan until hot, then add a few skewers at a

time, taking care not to overcrowd the pan. Cook for 1

minute, or until the halloumi starts to turn golden. Turn

and cook the other side. When everything is cooked,

arrange on a platter and drizzle over the mint dressing.

TIP These are best eaten hot from the griddle.

COOKING^ tIp

serving
T HESE arE BEaUT IFUL

SErVE D WITH a CoLD
GLaSS oF roSÉ!